Directions

In a large skillet over medium-high, melt butter. Add shallot, garlic and sage leaves. Cook until shallots are translucent, about 2 minutes. Add vegetable broth, pumpkin puree, salt, black pepper and nutmeg. Cook until the sauce has reached a boil.

Pour sauce into a slow cooker crock. Add ravioli and stir until ravioli is coated. Cover slow cooker and cook on HIGH for 2 1/2 to 3 hours or LOW for 5 to 6 until ravioli are cooked. Remove sage leaves. Add half and half and Parmesan cheese. Stir until blended. Cover. Cook about 10 minutes longer or until cheese is melted. Sprinkle with crumbled bacon and sliced sage before serving

Serves: 8

Slow Cooker Ravioli with Pumpkin Alfredo Sauce

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

½ cup butter

1 medium shallot, finely chopped

2 cloves garlic, minced

6 fresh sage leaves

2 cups vegetable broth

1 can (15 ounces) pumpkin puree

1 teaspoon salt

½ teaspoon coarse black pepper

¼ teaspoon ground nutmeg

1 package (30 ounces) frozen cheese and spinach ravioli

2 cups half and half

1 cup grated Parmesan cheese

3 slices cooked bacon, crumbled

Thinly sliced sage leaves

Directions

In a large skillet over medium-high, melt butter. Add shallot, garlic and sage leaves. Cook until shallots are translucent, about 2 minutes. Add vegetable broth, pumpkin puree, salt, black pepper and nutmeg. Cook until the sauce has reached a boil.

Pour sauce into a slow cooker crock. Add ravioli and stir until ravioli is coated. Cover slow cooker and cook on HIGH for 2 1/2 to 3 hours or LOW for 5 to 6 until ravioli are cooked. Remove sage leaves. Add half and half and Parmesan cheese. Stir until blended. Cover. Cook about 10 minutes longer or until cheese is melted. Sprinkle with crumbled bacon and sliced sage before serving